Adapted from Bon Appétit
September 2006

5 whole black peppercorns
1 small bay leaf
2 tablespoons coarse sea salt
2 tablespoons fresh rosemary leaves
2 tablespoons (packed) fresh sage leaves
4 1/2 pounds beef short ribs, well trimmed
1/2 cup corn oil
4 cups low-salt chicken broth, divided

4 tablespoons extra-virgin olive oil, plus additional for potatoes
2 cups chopped onion
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1/4 cup tomato paste
1 750-ml bottle red wine – we used a Primitivo*

6 large white-skinned potatoes

*Syrah or Cabernet Franc can be substituted.

Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.

Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low.

Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2-3 hours. About 40 minutes prior to being done, place potatoes in the pot and mix well.

Tilt pot and spoon off fat from surface of sauce.

DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.

Makes 6 servings.

© 2024 Olga Massov